- Elegant: Winetasting term used when a wine has fine, aromatic and balanced taste, not necessarily full bodied.�
- To train a vine: to place a vine or vines on a wooden or iron support, forming a roof-like structure or pergola. This yields vines with long stems and horizontal shoots. These are typical in wet areas such as Galicia because it keeps the grapes off the ground.
- To fortify: to add pure alcohol to�the must�to arrest its fermentation and preserve part of its sugar.
- Mouldy: strong smell or taste of mould in a wine because of the use of grapes with fungi, contaminated containers or low-quality corks.
- Enology: the study of wine and winemaking.� Also spelled oenology.
- Balanced: term used when the wine has a harmonious look, with no defects,� and when all of its components form a melodious set.� A well-balanced wine is a primary goal of the wine maker.
- Espalier: vine growing technique on wich the vines are trained to a�trellis, framework or arrangement of stakes to�grow vertically.
- Spicy or spiced: term used when the bouquet of the wine recalls spices: cumin, clove, cinnamon or pepper, for instance.
- Sparkling: wine that has enough carbon dioxide to form bubbles that last a long time.
- Stabilization: treatment to which wines are subjected to preserve their purity.
- Structure: term used when all the compoments of a wine -texture, mouthfeel and balance- form a unit .
- Structured: term used when a wine's tannins allow long conservation.
- Squeeze: breaking the fleshy part of a grape to get the juice out.
- Label: Information and description placed on a bottle of wine that give its characteristics: denominaci�n de origen, or certificate of quality, winemaker, bottler, alcohol content and year of harvest, among other data.
- Evolved: term used when the color or look of a wine is decayed or tired.
- Extra brut: Dry sparkling wine that has a maximum of 6 grams of sugar per liter.

- Sediment: the solid material that drops out of grape juice and forms in the bottom of tanks or other containers.
- Alcoholic fermentation: the biochemical process in which yeast transforms the sugar in grape juice into alcohol and carbonic gas.
- Malolactic fermentation: Secondary fermentation that takes place after alcoholic fermentation wich converts�the malic acid in a wine to softer lactic acid and carbonic gas. It reduces wine's acidity.
- Fertilize: Restoring to soil nutrients that are missing or depleted.
- Phylloxera: disease caused by a�root louse�of the same name when it attacks the roots of a vine, eventually destroying it. It was imported to Europe from the United States in 1863 and damaged most vineyards. It was eradicated by grafting immune American vines into European ones.
- Flavonoids: A component of tannins that are anti-oxidants and good for people's health.
- Last taste: the last sensation in the mouth when sipping wine.
- Fino: white wine, aged biologically, with alcohol content ranging from 15.5 to 17 percent. The denominaciones de Origen are Jerez, Montilla-Moriles and Condado de Huelva. Also said of a wine when it is elegant and of high quality.
- Fineness: taste of quality wines that give off elegance.
- Fluted glass: tall, narrow glass that is used to serve sparkling wine or champagne.
- Flower: Fine white layer formed by yeast that cover the surface of a wine inside a bottle.
- Floral: wine whose bouquet or taste recalls the smell of some flowers.
- Fragance: persistent, intense aroma of a wine.
- Frank: wine with an adequate colour.
- Flask: glass bottle used to serve glasses of wine.
- Fresh: a light wine that shows a good balance between alcohol content and acidity. It is the main characteristic of young white wines.
- Fruity: term used when each of the varieties of grape in a wine is expressed, this is typical of quality wines.
- Fortified or strong: wine that has a high alcohol content and a lot of body.